Health Department Inspections – Ohio

Restaurants in the US are not federally inspected, but fall under the jurisdiction of local health departments. In Ohio, health inspectors, who are called Sanitarians, inspect food service establishments and retail outlets for compliance with the Ohio Uniform Food Safety Code. You can find the details of this regulation in the Ohio Administrative Code, sections 3717-1 to 3717-20. Major sections of this regulation include requirements for personal hygiene practices, employee supervision, proper sourcing of food, protection from contamination, labeling, equipment and facility design and cleanliness, plumbing, waste management, and the handling and storage of chemicals. 

Food establishments that do not conform to this code may receive citation for a critical or a non-critical violation. A critical violation occurs when there is a direct risk for food infection. For example, if the food is not cooked to a safe temperature, or is not cooled fast enough to prevent pathogen growth. A non-critical violation is a violation that does not directly cause food infection but could lead to infection if the condition is allowed to persist over time. Examples of this violation would include poor sanitation of food and non-food contact surfaces, improper storage and handling of clean utensils and equipment, and failure to keep the lid on the dumpster.

The Health Department in Ohio generally conducts seven types of inspections. These include:

1. Standard Inspection: A routine unannounced inspection
2. 30 Day Inspection: An inspection done within 30 days after receiving a licence for a new food service or retail establishment 
3. Pre-licencing Inspection: An inspection done before issuing a licence for a new food service operation or retail establishment
4. Critical Control Point Inspection: A review of a facility’s processes that may directly affect food contamination and illness e.g temperature and time control
5. Process Review Inspection: An inspection that is similar to a critical control point inspection but is specific for groceries and convenience stores
6. Follow-up Inspection: A reinspection of a facility based on previous non-compliance
7. Complaint Inspection: An inspection that occurs as a result of a complaint

The local health department in Mercer County posts the results of inspections on their website for the public to view. This information may be used to judge a facility’s care or ability to keep their food safe. However, to be fair, your judgment should be based on violations over time rather than a single event.

Ohio classifies food service establishments into four categories depending on potential food safety risks. These are risk level I, II, III and IV. The food safety risk increases from level I to level IV. Here are some examples of each risk level:

1. Retail establishments such as Aldi, Ruler Foods, Dollar General, CVS, Family Dollar, Marshalls, Menards
2. “Micro-Markets” which are basically upgraded vending locations within factories and businesses which employ large numbers of staff and want to provide food options. These only offer commercially pre-packaged foods.

1. Bakeries
2. Convenience stores – if not doing hot dogs
3. Concession stands where there is no cooking e.g. cinemas, fairs, amusement parks and stadium
4. Coffee shops
5. Snow cone stands
6. Bars that sell only prepackaged items

1. Convenience stores – if doing hot dogs or similar products
2. Groceries that prepare hot foods and have a deli area e.g. Walmart
3. Schools and daycares
4. Ice cream stands and creameries
5. Bars that prepare and serve foods such as burgers and deep fried items

1. Hospitals and nursing homes
2. Restaurants and operations that do “batch” reheating e.g. Bob Evans, Taco Bell, Chief grocery stores
3. Restaurants that do “time vs. temperature” control on held foods (Burger King, McDonalds)
4. Catering operations (prepared in licensed location, but served in another location – with caterer keeping control of food through serving completion)

Levels 1 and 2 facilities are given one standard inspection per year. Level 3 facilities are given two standard inspections per year. Level 4 facilities are given 4 inspections per year. Two of these are standard inspections and the other two are critical control point inspections.

Since levels III and IV pose a higher food safety risk, as of March 1, 2017, these facilities are required to have at least one supervisor or manager on staff who has completed the Level 2 Food Protection – ServeSafe Manager Certificate.

Reference: Mercer County Health Department. (2017). Food facility inspections.